A simple Teriyaki Salmon with Cucumber Salad recipe!

This recipe is courtesy of Real Simple ... thank you for the wonderful recipes!
If you love salmon... by the way it is important to eat fish at least twice a week, keep that in mind... this Memorial Day weekend cook a not-so-complicated AND yummy salmon recipe accompanied by a delicious cucumber salad -- your family will love it and your body will thank you for it [because it is low in calories and carbs]!
Now, you all know what I'll be eating... ENJOY!!

Wanna save or print it as a recipe card? visit this link and you'll be able to add it to your recipe collection! Teriyaki Salmon with Cucumber Salad - Real Simple Recipes

Serves 6 | Hands-on Time: 20m | Total Time: 35m

Ingredients
- 2/3 cup teriyaki sauce
- 1/4 cup light or dark brown sugar
- 1 garlic clove, minced
- 6 6-ounce pieces skinless salmon fillet
- 2 English (or 4 regular) cucumbers, thinly sliced
- 3 tablespoons seasoned rice (sushi) vinegar

Directions
In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until the sugar dissolves.
Place the salmon in a large bowl and toss with marinade to coat. Cover and refrigerate for at least 15 minutes.
Toss the cucumbers with the vinegar; cover and refrigerate until ready to serve.
Heat grill to medium. Remove the salmon from the marinade and arrange skin-side down on grill; cover with lid. Grill without turning, 8 minutes.
Using a large spatula, carefully turn salmon and cook, covered, 2 to 3 minutes longer, just until cooked through but still moist and flaky.
Serve salmon with cucumber salad.

Tip: To stretch this recipe, serve the salmon and cucumber salad with steamed white rice tossed with thinly sliced scallions.

Nutritional Information
Calcium 36mg; Calories 342; Carbohydrate 7g; Cholesterol 100mg; Fat 19g; Fiber 1g; Iron 1mg; Protein 35mg; Sat Fat 4g; Sodium 564mg